If you have been around this blog much in the last almost 5 years…then you know that I love to make sauces. Most of the meals I make have some sort of sauce involved – a gravy, a pan sauce, a cheese sauce, a fresh veggie sauce, a hot sauce…I just love sauces. And this one is so simple but so tasty – creamy salsa dip brings two taco staples together into a single dip. With some fresh made salsa, a little bit of extra seasoning and some delicious sour cream – you have the perfect dip for your rolled tacos, quesadillas or tortilla chips.
I make this with my basic easy pico de gallo recipe. You can use your favorite salsa recipe or you can use a jarred variety if you prefer. I put it all into a food processor because I want it to be really creamy. I just rough cut up the veggies. If you need to cut the heat on this – you can take the seeds and ribs out of the jalapeno.
For this recipe I’ve included my version of taco seasoning at the bottom of the recipe card. You can use a packet or shaker bottle of your favorite taco seasoning in it’s place, just remember to adjust the salt. The premade packets tend to have a lot more salt in them, so you probably won’t need to add any. I would suggest waiting till the end to taste it and decide if you need more.
Cherry tomatoes are listed for this recipe, mostly because they are a preference for my family and we grow a very large amount of them every year. You could definitely use Roma tomatoes in their place – probably need 3-5 of them (depending on the size). I’ve also listed RED onion, again as a preference (and for color). You could swap out for a white onion if you like.
Now Let’s Get Cookin’!
Creamy Salsa Dip
Equipment
Ingredients
- 1 pint Cherry Tomatoes stems removed
- 1 Jalapeno halved, stem removed
- ½ Red Onion quartered
- ½ bunch Cilantro stems removed
- 2 tbsp Lime Juice
- 1 tbsp Taco Seasoning see recipe below
- 1 tsp Salt
- 1 cup Sour Cream
Instructions
- Add all ingredients except the sour cream into the food processer. Starting on low, and pulse as needed to break everything down to desired level of chunkiness.
- Add the sour cream and mix in on high for 30 seconds.
- Transfer to airtight container. Cover with lid and place in refrigerator at least 30 minutes before serving (up to 5 days).
Notes
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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Another great recipe, you always post so beautiful images that it’s pure pleasure to read your posts. Thinking if I could throw a few green peppers in this?
Thank you! And yes you definitely could add some green peppers to this?